Influence of dietary fat on the development of cancer

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review


PKC Protein kinase C PPAR Peroxisome proliferator-activated receptor TPA 12-O-tetradecanoylphorbol-13-acetate Cancer is currently the second leading cause of death in the United States. It is estimated that more than 1,658,000 people will be diagnosed with cancer in the United States in 2015 and that more than 589,000 will die from it [1]. One of the primary mechanisms for reducing cancer deaths may be by altering the diet, and one proposed way is by decreasing the consumption of dietary fat. In this chapter, the role of dietary fat on the development of human and experimental cancer is discussed. Because of the large number of studies published, reviews are cited where possible.

Original languageEnglish
Title of host publicationFood Lipids
Subtitle of host publicationChemistry, Nutrition, and Biotechnology, Fourth Edition
Number of pages19
ISBN (Electronic)9781498744874
StatePublished - Jan 1 2017

Bibliographical note

Publisher Copyright:
© 2017 by Taylor and Francis Group, LLC.

ASJC Scopus subject areas

  • General Medicine
  • General Engineering
  • General Agricultural and Biological Sciences


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